Recipes

Molly's Sensational Caesar Salad
Makes 1 1/3 Cups Dressing

Dressing:
6	Anchovy filets (canned type)
2	Egg yolks (fresh or coddled)
2 Cloves	Garlic, minced
1/2 Cups	Grated Parmesan cheese
3 Tbsp	Red wine vinegar
3 Tbsp	Lime juice
2 tsp	Dijon mustard
1 tsp	Worcestershire sauce
6 Dashes	Tabasco sauce
1 tsp	Salt
1 tsp	Freshly ground black pepper
½ Cup	Olive oil
½ Cup	Canola oil

Salad:
6 Cups	Romaine lettuce, torn into bite-size pieces
	Homemade croutons
	Shredded parmesan cheese to garnish

Combine everything except oils in a food processor and blend until smooth. With machine running, slowly pour in oils in a slow and steady stream. Mixture will emulsify and thicken. Taste and add salt and pepper as needed.

Toss with crisp, clean romaine and garnish with homemade croutons and shredded Parmesan cheese!

Homemade Croutons

1 Loaf	Italian Bread (or any other "sturdy" bread), cut into 1-inch cubes
2 Tbsp	Olive Oil
2 Tbsp	Unsalted Butter, melted
2 Cloves	Garlic, pressed
2-3 tsp	Dried Italian seasoning
	Kosher Salt

Preheat oven to 375°. In a large mixing bowl, stir together the olive oil, butter, and garlic. Add bread cubes and quickly toss to coat. Pour out in a single layer onto a greased baking sheet. Sprinkle with Dried Italian Seasoning and kosher salt. Bake in oven for 10 to 12 minutes until crisp and golden brown, stirring occasionally. Remove from oven and let cool completely. Store in an airtight container.

Chicken Balsamico
Serves 4-6

4	Boneless, skinless chicken breast halves
	Salt and pepper
	Flour for dredging
	Olive oil
3	Shallots, minced
2 cloves	Garlic, minced
8 oz	Sliced cremini mushrooms
3/4 Cup	Dry Marsala
1/2 Cup	Chicken broth
2 Tbsp	Balsamic vinegar
1/3 Cup	Sliced fresh basil leaves
	Salt and pepper to taste

Slice chicken breasts in half horizontally, and pound each until quite thin (scaloppini). Season with salt and pepper and dredge in flour. Heat olive oil in a large sauté pan until it shimmers. Quickly brown chicken breasts, turning only once. Take care to not crowd the pan!! Remove chicken to a baking sheet and finish in a 350 oven, about 10 minutes.

In the same pan, adding more oil if needed, sauté the shallots, garlic and mushrooms until tender, and mushrooms are just beginning to brown. Deglaze pan with the Marsala, reduce by half. Add broth and balsamic vinegar, and further reduce until sauce thickens somewhat. Add basil. Adjust seasonings. Serve sauce over chicken. Great served over pasta or polenta.

Linguini with Goat Cheese and Spinach
Serves 4-6

3/4 lb	Linguini, cooked al dente (reserve some of the pasta water)
8 oz	Soft goat cheese (not the hard crumbles!)
8 oz	Fresh baby spinach, shredded
Dash	Fresh grated nutmeg
Zest	of 1 Lemon
	Salt and pepper
	Grated Parmesan to garnish

Cook linguini and drain (but do not rinse!!!), reserving some of the pasta water. Return the pasta to the pot, break up goat cheese in small bits and add to the hot pasta. Add spinach, nutmeg and lemon zest and stir until goat cheese begins to melt and coat the pasta. Add reserved pasta water as needed to thin sauce enough to coat all the noodles. Add salt and pepper and serve at once with a bit of Parmesan grated on top.

Chocolate Almond Layerd Torte
Serves 12-16

For the Crust:
1 Cup	Crushed amaretti cookies
½ Cups	Finely chopped almonds
3 Tbsp	Melted butter or margarine
1/2 tsp	Cinnamon

Filling:
2 Cups	Semi-sweet chocolate chips
1 Cup	Whipping cream
4	Eggs
1/3 Cup	Flour
¼ Cup	Sugar
2 Tbsp	Amaretto, or other almond flavored liqueur
1 tsp	Vanilla
½ Cup	Sliced almonds (not slivers), toasted

To prepare the crust: Combine crushed cookies, almonds, melted butter and cinnamon and place in greased 9” springform pan to cover bottom and 1/2” up sides. Set aside.

To prepare the filling: In saucepan or microwave, heat cream and chocolate chips until chocolate is melted. Remove from heat and let cool slightly. Transfer to bowl of electric mixer or food processor and blend until smooth. Add eggs, beat well after each. Add flour, sugar and vanilla. Beat again to combine well. Pour half into the springform pan, gently smoothing the top, then topping with the sliced almonds. Very carefully spoon on the remaining filling, and bake at 325° for about 35 minutes. Remove from oven. Chill in refrigerator until serving time. Slice thin; this is extremely rich! This cake is wonderful garnished with a dusting of powdered sugar or a dollop of whipped cream